Wine aging method and system

ABSTRACT

A method and system for altering the interaction of wine ingredients to obtain changes in wine resembling many years of natural aging, a more complete homogenous solution, and an extended shelf life. The method includes application of ultrasonic radiation to a solution containing wine ingredients at a frequency causing cavitation, optimizing the application of ultrasonic radiation to cause cavitation throughout the solution, and continuing the application of the ultrasonic radiation for a duration sufficient for the cavitation to produce a consumable wine product. The system provided implements the described method.

BACKGROUND OF THE INVENTION

1. Field of the Invention

The invention relates to a method and system for accelerating the aging of wine. More particularly, the invention relates to the application of both pressure and temperature by ultrasonic radiation to alter the interaction of wine ingredients to obtain chemical changes in the wine resembling many years of natural aging. The invention produces a homogeneous solution with an extended shelf life in a very short amount of time.

2. Description of the Prior Art

Regrettably, while all wines will improve with some aging, peak flavor and bouquet traditionally require years to achieve and often deteriorate not long thereafter. Chemical interactions during the aging process are extremely complex and well documented. Suffice is to say that the desirable characteristics result from a long term blending of components of the wine.

The traditional process for aging wine is simple, well known, and well understood. In summation, wine is defined as an alcoholic beverage produced when fruit to be converted into a consumable product undergoes primary fermentation wherein yeast converts the sugar content in the fruit to alcohol. When the sugar supply is exhausted, the yeast dies off leaving the alcohol produced to blend with, or attach to, other components. Most wines are treated prior to bottling with certain additives, such as, potassium bisulfate, sodium bisulfate, and other conditioners and ingredients. However, it is left to the normal aging process to disperse these ingredients throughout the liquid.

The changes thereafter are subtle and difficult to establish, since there are no measurements other than taste and smell that can be used to determine when the aging is complete and when the wine invariably begins its decline. Further, the ingredients used vary between wines and wine producers and each ingredient may affect the aging process differently.

The various molecules in a wine will, over time, attach and/or blend imperfectly with each other. When attachment is complete, a degree of stability sets in for a period of time termed the “peak” of the wine. During this time the wine is at its most preferred state for consumption. Following the peak period of the wine's shelf life the process of detachment begins. This is called “decline from peak” or “deterioration” and results in a loss of quality in the wine.

Aging is the degree upon which natural changes take place in the wine due to the interaction of the ingredients with each other and their environment. While it is normally accepted that alcohol is dispersed in certain liquids, this does not mean that a molecular blend is achieved. Blending of the ingredients is imperfect and, at the locations within the liquid where blending does occur, only the lowest energy reactions are permitted. Molecular bonds or changes in molecular structure are not necessarily achieved as these changes generally require higher energy than is available. The ingredients do tend to interact, attach, and change molecular characteristics in time, but they never realize complete molecular interaction, conversion, or bonding.

It has been found that the aging process in alcoholic beverages may be enhanced by application of high pressures and temperatures over time. While extremes in either may be detrimental to the aging process or the wine itself, the effects of controlled delivery can be highly desirable. One approach has been use of supersonic sound waves to produce a thermo-dynamic and/or piezo-chemical change in fermented and distilled beverages corresponding to those changes possessed by a properly aged beverage. This is illustrated in U.S. Pat. No. 2,086,891 to Bachmann et al. The application of the supersonic waves improves the color, palatability, mellowness and bouquet in hours rather than the months or years needed for a similar result through normal aging.

This concept is seen again in Japanese Patent No. 356068385 to Sakai. Alcoholic beverages, such as sake, whisky, wine, brandy or liquor, are irradiated with ultrasonic waves for the purpose of accelerating the aging and maturation of the beverage. The ultrasonic wave radiation is administered in a frequency range of 16 to 60 kHz and is thought to cause acceleration of oxidation, polymerization, condensation, etc., of alcohol, aldehydes, esters and olefins in the subject liquid to form new substances with good flavor and body.

A further example of high frequency application of radiation to accelerate the aging process of alcoholic spirits can be found in U.S. Pat. No. 4,210,676 to Dudar et al. Ultrasonic irradiation of the spirits is applied while the subject liquid is circulated through a closed system. The radiation is applied at an energy of 1.7 Watts/liter, a frequency of between 20 and 50 kHz, and an average ultrasonic intensity of 0.5 Watts/cm². The liquid is in contact with a wood surface area and is circulated at a rate of 3 to 4 cycles per hour.

Similarly, U.S. Patent Application Publication No. 2003/0110951 to Tyler, III et al. discloses a process for rapidly aging alcoholic beverages during which the beverages are subjected to ultrasonic energy of at least 3 Watts/liter. The temperature is maintained between 90F and 150F while the alcohol is being subjected to the ultrasonic energy. The energy accelerates the maturation chemistry of the alcohol to produce a consumable product. The product is unique in flavor and smoothness in comparison to consumable alcohols aged under slower, more traditional processes.

The previous uses of high frequency radiation to accelerate the aging process suffer from several disadvantages when applied to wine making. First, the results from generation of high frequency radiation in a holding vessel containing a wine making solution will vary with the size of the vessel. The effects of the application of high frequency radiation diminishes with increased distance from the radiation source thereby reducing effectiveness in larger vessels. This is due to the nature of the contents of the solution and the loss of energy by the ultrasonic radiation as it comes into contact with the ingredients and as it travels over distance. Second, high frequency radiation travels in waves and changes in wine occur at locations in the solution corresponding to the frequency of the waves rather than throughout the vessel. Thus the effects of the high frequency radiation are further diminished as they are not entirely experienced by the entire solution exposed to those levels of radiation capable of producing a desirable product. Third, and finally, the prior art techniques do not offer the most expedient or efficient method for producing a stable consumable wine product in the shortest amount of time possible. Ideally, a stable product with an extended peak period of taste and bouquet is most preferred. Further, as both time and energy are production costs, it is desirable to optimize both to obtain as large a profit margin as possible. While the previous uses for high frequency radiation claim to expedite production of alcoholic beverages, they do no provide an optimized method for producing a stable consumable product with an extended shelf life.

Attempts have been made to age alcoholic beverages at frequencies below the supersonic/ultrasonic ranges. For example, U.S. Pat. Nos. 2,088,585 and 2,196,193 to Chambers et al. discuss aging of alcoholic beverages using intermittent application of sound waves. The sound waves are preferably in the sonic range. The use of the lower frequencies creates cavitation sufficient to accelerate the aging of the alcohol. However, the use of the lower frequencies is undesirable as the resultant molecules are large and unstable.

A need, therefore, exists for a method and system of aging wine in a dramatically expedited manner, with optimized energy costs, resulting in a stable product with extended peak period of taste and bouquet. The present invention provides such a method and system while producing a wine with improved taste and reduced side effects.

SUMMARY OF THE INVENTION

It is, therefore, an object of the present invention to provide a method for aging wine in a dramatically expedited manner with optimized energy costs and a stable emulsion product.

It is another object of the present invention to provide a method for altering the interaction of wine ingredients to obtain changes in wine resembling many years of natural aging, a more complete homogenous solution, and an extended shelf life.

It is also an object of the present invention to apply ultrasonic radiation to a solution containing wine ingredients at a frequency causing cavitation throughout the solution and for a duration sufficient for cavitation to produce new molecules in a consumable wine product.

It is a further object of the present invention to optimize energy usage by changing the frequency of ultrasonic radiation to produce small cavitation bubbles in quantities capable of altering the molecular bonding between wine ingredients.

It is also another object of the present invention to provide a method for optimizing energy usage through implementation of an ultrasonic radiation pickup device to take measurements of ultrasonic energy away from any source of ultrasonic radiation.

It is yet another object of the present invention to provide ultrasonic radiation at two or more frequencies.

It is still another object of the present invention to provide the two or more frequencies of ultrasonic radiation at both a resonant frequency and its sub harmonic frequency.

It is yet a further object of the present invention to provide the two or more frequencies of ultrasonic radiation in an alternating manner.

It is also a further object of the present invention to provide the two or more frequencies of ultrasonic radiation in an sweeping manner.

It is still a further object of the present invention to provide ultrasonic radiation in a resonant frequency range of approximately 40 kHz to approximately 80 kHz.

Another object of the present invention is to provide a system for implementing the described objects comprising a solution containing wine ingredients, a vessel for holding the solution, and a first ultrasonic radiation generating device for emitting ultrasonic radiation.

It is also another object of the present invention to provide the system wherein the first ultrasonic radiation generating device is submersed within the solution.

It is a further object of the present invention to provide the system wherein the first ultrasonic radiation generating device is buoyant on the surface of the solution.

It is also another object of the present invention to provide the system wherein the first ultrasonic radiation generating device is attached to the vessel.

It is yet another object of the present invention to provide the system with a second ultrasonic radiation generating device.

The present invention creates beneficial conditions that cannot be duplicated in the normal wine aging cycles. Natural aging is enhanced by means of extreme high pressures and temperatures over a period of time. However, extremes of either may also be detrimental to the product. The preferred embodiments of the present invention apply optimized levels of both pressure and temperature via ultrasonic radiation. The process is conducted independent of external temperatures and pressures and provides a means of obtaining changes in molecular structure, at microsecond intervals, in microscopic areas throughout the liquid. The complete agglomeration of wine components results in a smoother taste and reduced adverse after-effects. Moreover, the stability of the molecular change extends the peak periods of taste and bouquet increasing the shelf life of the wine.

Economic benefits are also experienced through implementation of the present invention. For one, the controlled and optimized application of ultrasonic energy serves to lower energy costs, as does the speed of the conversion, for the production of a consumable wine product. The expedient production of a wine product further negates expenditures related to storage and warehousing space over extended periods of time experienced with other wine producing methods. Further, equipment costs are reduced as expensive oak barrels, prone to contamination and therefore necessarily replaced, are no longer needed in the aging process. While wood may be included in the process to cause desirable changes in the taste of the product, it is not necessary to properly produce a wine using the present system and method.

Other objects and advantages of the present invention will become apparent from the following detailed description when viewed in conjunction with the accompanying drawings, which set forth certain embodiments of the invention.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is a graph comparing the peak period and speed of production of wine using the present invention versus that of wine undergoing natural aging.

FIG. 2 is a diagram depicting an embodiment of the present system for application of ultrasonic radiation throughout a holding vessel.

FIG. 3 is a series of diagrams depicting three embodiments of the present system for application of ultrasonic radiation throughout a holding vessel.

FIG. 4 is a diagram depicting application of ultrasonic radiation at both its resonant frequency and its sub harmonic frequency.

DESCRIPTION OF THE PREFERRED EMBODIMENTS

The detailed embodiments of the present invention are disclosed herein. It should be understood, however, that the disclosed embodiments are merely exemplary of the invention, which may be embodied in various forms. Therefore, the details disclosed herein are not to be interpreted as limiting, but merely as the basis for the claims and as a basis for teaching one skilled in the art how to make and/or use the invention.

With reference to the attached drawings, a method and system for application of pressure and temperature generating chemical changes resembling natural aging in wine is disclosed. The method and system include use of ultrasonic radiation sufficient to induce molecular bonding between wine components. The molecular bonding occurs in a short period of time and results in a stable emulsion resembling wine aged over many years.

As discussed above, the traditional process for aging wine is simple, well known, and well understood. In summation, wine is defined as an alcoholic beverage produced when wine ingredients are converted to a consumable alcoholic beverage. That is, wine is produced when fruit and other ingredients to be converted into a consumable product undergoes primary fermentation wherein yeast converts the sugar content in the fruit to alcohol. After the conversion, when the sugar supply is depleted, the yeast dies and settles to the bottom of the container. That is only the beginning of the aging process.

What is known and accepted is that the various molecules in a wine will, over time, attach and/or blend imperfectly with each other. When attachment is complete, a degree of stability sets in for a period of time termed the “peak” of the wine. During this time the wine is at its most preferred state for consumption. Following the peak period of the wine's shelf life the process of detachment begins. This is called “decline from peak” or “deterioration” and results in a loss of quality in the wine.

FIG. 1 is a graphical depiction of the speed at which wine may be produced using the present invention and the extended duration of the peak period as compared to wine undergoing natural aging. The product acquired by the techniques taught herein is of better quality, having an extended peak period of bouquet and taste, than wine made in a traditional fashion. Further, the present invention allows for expedient production of a high grade product generating more product over time than is possible using natural aging.

The present method and system achieve molecular changes in structure of ingredients within wine through use of ultrasonic radiation, rather than mere blending and attachment. The ultrasonic radiation employed in accordance with a preferred embodiment of the present invention is in the form of wave patterns with a frequency above the audible range of approximately 20 kHz. Therefore, a practical approach to achieving the desired effect of molecular aging is to find frequencies in the particular wine being produced that maximize the energy released for driving molecular conversion of the wine components. The optimum frequencies produce small cavitation bubbles in sufficient quantities to drive molecular reactions between the ingredients. For common wines with common ingredients, ideal results have been produced in the resonant frequency range of approximately 40 kHz to approximately 80 kHz. However, as one familiar in the art can imagine, different ingredients will have different effects on the frequency range necessary to generate the optimum level of energy desired through cavitation. Any frequency above the audible range of approximately 20 kHz is sufficient to achieve the desired consumable product. Therefore the range of 40 kHz to 80 kHz is in no way limiting on the use of the present invention.

Energy carried by ultrasonic waves impart areas, or locals, of increased pressure and temperature to liquid when applied thereto. The sound wave patterns have points of maximum pressure (“compression points”) where this energy has its greatest influence on molecules within the liquid and points of zero pressure and maximum stress (“nodal points”) where there is no influence on these same molecules. The present method and system take advantage of the properties of ultrasonic radiation by embodying the infusion of sound waves into wine at frequencies capable of producing cavitations in a controlled and optimized manner. The energy conveyed by the sound waves and the nature of their movement drives wine ingredients to form entirely new molecules. The end result is a stable solution whose components will not readily separate and revert to their original independent state. The peak period is thereby lengthened such that taste and bouquet will endure several orders of magnitude longer than that which is achieved by other aging processes.

The objects of the present invention are achieved by causing cavitation within an aging wine through the use of an ultrasonic radiation generating device, such as a transducer. Cavitation is precipitated from the formation of vapor bubbles within a liquid at low pressure regions where the liquid has been accelerated to high velocities. This process is called “cavitation” because cavities form when the pressure of the liquid has been reduced to its vapor pressure. The vapor bubbles expand as they move and collapse suddenly when they reach regions of high pressure. The sudden and violent growth and collapse of these vapor cavities within a liquid cause intense shearing forces that result in emulsification. So powerful is the energy produced, measured as thousands of PSI in a minuscule area, it will erode steel over time. By subjecting wine to ultrasonic radiation at frequency thresholds above the level of cavitation in the wine, the components are compressed together under tremendous pressures as the cavitations bubbles implode, providing energy and force for molecular conversion of the wine components.

FIG. 2 depicts a system configuration available for achieving the objects of this invention. In this system, ultrasonic radiation generating device 12, driven by generator 10, delivers ultrasonic radiation throughout the wine ingredients. This configuration is particularly cost effective in small batch production of wine where an ultrasonic radiation generating device placed on the periphery of the system is sufficient to deliver ultrasonic radiation to the far corners of the containment vessel using relatively little energy. However, the same principles may be applied to large scale production of wine as well.

Most liquids, unless especially treated, contain entrained dissolved gas along with various impurities. A simple form of observation of how the entrained gas is extracted from the liquid is to observe a vessel containing water as you raise the temperature to approach its boiling point. As the temperature rises you will observe small gas bubbles forming, becoming larger, and rising to the surface as temperature is increased. Conversely, the formation of bubbles can be suppressed by increasing the hydrostatic pressure or by raising the boiling point of a liquid.

If sound waves in liquid have sufficient intensity to produce pressure amplitudes larger than hydrostatic pressure, the net external pressure becomes negative during the dilational portion of the waves (at the nodal points in the waves where pressure equals zero). It is at this stage that gas vaporized bubbles are formed. In the case of wine, the vaporized bubbles contain elements of alcohol, water, additives, and other various wine components of the liquid comprising the wine ingredients. The pressure portion of the wave, namely the compression points, compress the many elements within the bubble to the point of implosion. The force of the implosion releases energy while driving the wine components together. The resulting emulsion contains wine ingredients that have undergone molecular conversion into entirely new and stable molecules.

As a general rule of thumb, cavitation occurs in water with average sound intensities above ⅓ Watt/cm², the threshold of cavitation. The size of the resulting cavitation bubbles are determined by the frequency of the sound waves applied. The higher the frequency, the smaller the cavitation bubble, the greater its surface tension, and the larger the energy release at implosion. That is to say, energy release is proportional to the frequency used. It is also true that there are fewer entrained gas bubbles available at extremely high frequencies.

The ingredients in wine do not require extremes much beyond the threshold of cavitation to achieve molecular conversion of wine ingredients. Where prior attempts at rapidly aging wine with sonic and ultrasonic radiation ignore energy costs and potential detriment to wine ingredients, the preferred embodiment of the present invention optimizes the ultrasonic radiation to deliver sufficient energy to cause cavitation throughout the liquid being processed and subsequent molecular conversion. Unless the energy is supplied at levels capable of causing cavitation throughout the liquid, the results will be mixed and the exposure time greatly increased. Conversely, if too much energy is applied, then the costs of production are increased and there is a good possibility of detriment to the product. By applying ultrasonic radiation at frequencies designed to cause cavitation and molecular conversion throughout the liquid, molecular changes take place throughout the solution and a homogenous, stable and desirable product is produced.

Creating even cavitation levels in large tanks, such as those used in commercial wine production, is a particular challenge. In accordance with the present invention, the choices are to increase the energy level or to place the ultrasonic radiation generating device in an optimal location to assure proper time and energy exposure. Where energy levels are increased, the ultrasonic radiation generating device could be placed anywhere in or around the vessel. The energy level is increased until proper levels of energy are provided at the farthest points from the ultrasonic radiation generating device. On the other hand, where it is not cost effective to increase energy levels, placement of the ultrasonic radiation generating device becomes paramount. In practice, it is desirable to take into account the size of the holding vessel for the solution, cost of equipment, and the subsequent energy costs of delivering ultrasonic radiation throughout the solution in the vessel to determine the both energy level and placement of the device.

FIG. 3 depicts three of the many configurations available for implementation of the present invention in both small and large batch wine production. In general, power is supplied by generator 10 to ultrasonic radiation generating device 12 or a collection of such devices. Each ultrasonic radiation generating device 12 applies ultrasonic radiation to the wine ingredients contained in the solution held in holding vessel 14. Further, pickup device 16 may be incorporated to optimize delivery of the ultrasonic radiation evenly throughout holding vessel 14. Readings obtained by pickup device 16 may be displayed on visual display device 18, such as a meter or a digital display, or delivered to a computer system for display and/or interpretation. Changes in delivery of ultrasonic radiation may be made manually or by the computer system in response to the readings.

One of the possible configurations, designated embodiment “A” in FIG. 3, mounts an ultrasonic radiation generating device on a cable or other mechanism that allows it to be traversed within the tank to subject the entire batch to cavitation levels. The radiation generated in this fashion extends spherically around the device affecting more of the liquid it is submersed in at lower energy levels than if placed at an extreme end of the container.

Embodiment “B” illustrates another possible design that imparts upon an ultrasonic radiation generating device buoyancy sufficient for it to float on the top surface of the liquid. On the positive side, a floating device adds the benefit of operation independent of height of the liquid level. Thus the position of the device would not have to be altered depending on the amount of the liquid present for optimum exposure. On the negative side, this configuration requires higher power levels sufficient to create cavitation at the extreme bottom of the vessel than in the submersed design.

Embodiment “C” provides yet another design possibility in which an ultrasonic radiation generating device is placed in or around the subject liquid. The ultrasonic device may be fixed in position, removably fixed in position, or movable. As with embodiment B, this configuration requires high power levels sufficient to create cavitation at an extreme distance from the device.

Placement of a device may be combined with placement of another device to deliver ultrasonic radiation from multiple vantage points. One advantage of this option is the ability to provide sufficient energy for cavitation throughout the liquid in light of the hindrance factors affecting the radiation as well as the loss in energy over distance. Further, the multiple ultrasonic radiation generating devices may each be set at different or varying frequencies. While devices exist capable of submitting more than one frequency alone (see U.S. Pat. No. 3,746,897 to Karatjas, U.S. Pat. Nos. 6,313,565 and 6,538,360 both to Puskas), the use of two or more devices is an alternative method for supplying multiple ultrasonic frequencies. The downside to use of multiple devices is the energy cost of driving each of the devices as opposed to a single device.

It becomes an equipment cost decision as to the type of ultrasonic radiation generating device configuration used since several approaches are technically feasible, whether for large scale production or small scale production. One method for ensuring the best conditions for aging is to place a pickup device, such as a piezoelectric pickup transducer, at a distant point from the source of ultrasonic radiation for reading the level of energy delivered by the ultrasonic radiation. A reading below the threshold of cavitation indicates energy is insufficient for producing the desired molecular changes throughout the solution. Taking measurements in this manner assures proper exposure of the entire liquid to the ultrasonic radiation. Further, the measurements permit the calibration of the device to ultrasonic levels ideal for cavitation in each wine made. Thereby use of ultrasonic radiation is optimized to create cavitations evenly throughout the solution by indicating if insufficient or excessive amounts of energy are used.

The pickup device may be designed to take any reading corresponding to the loss of energy of the ultrasonic radiation. Assuming the output of the ultrasonic radiation generating device is full delivery of ultrasonic radiation at the frequency it is calibrated to generate, a reading at a distant point from the device by a pickup device will indicate weakening in the ultrasonic radiation generated. For a more accurate reading, a second pickup device may be placed in proximity to, or incorporated into, the ultrasonic radiation generating device. Comparison of the readings between the first and the second pickup devices provides an accurate measurement of loss in energy over the distance between the pickup devices. Ideally, ultrasonic radiation measured at any two points within the solution should be uniform in order to provide resultant molecules of the same size and nature and thereby a uniform consumable wine product. A reading indicating otherwise provides an indication that the energy level should be increased to provide ultrasonic radiation at the far reaches of the holding vessel uniform with the ultrasonic radiation generated at the ultrasonic radiation generation device.

Similarly, a pickup device may be used to determine if excessive amounts of energy are applied to a wine solution. A reading indicating uniform ultrasonic radiation throughout a vessel, while desirable to produce a uniform product, may also indicate excessive use of energy. If the energy level is reduced and the reading still indicates uniformity, then excessive energy was used. In this way the energy applied may be reduced to an optimized level where cavitation still occurs and energy expenditure is at its lowest.

As noted above, the frequency of the sound wave will determine the size of any resultant cavitation bubble. The smaller the bubble, the greater the amount of energy released. This is because of the effects of surface tension under the following energy equation: P_(i)=P_(o)+2a/R, where “P_(o)” is the hydrostatic pressure, “a” is the surface tension, and “R” is the bubble radius. A rule of thumb is that the size of the bubble will be ten orders of magnitude smaller than the wavelength in a particular liquid, although the exact size is determinable by those skilled in the art.

In addition to determining the size of the bubbles, and thereby the amount of energy released, the frequency applied will determine the size of the resultant molecules formed through interaction of the ingredients. In the case of wine, the smaller the molecule produced the easier it is for the body to absorb. With alcohol and other wine ingredients such as sodium bisulfate, known causes of headaches and hangovers, this is of particular interest for reducing after effects to consumption. It follows that a higher frequency is desirable for generating smaller molecules in wine to reduce effects following consumption. Another advantage of a higher frequency is a shorter heat dissipation cycle at energy release. This becomes important if heat is detrimental to the quality of the end product.

Yet another consideration is that cavitations are not uniform throughout the fluid due to the nature of a sound wave. As noted above, a sound wave has a point of maximum pressure (its “compression point”) and a point of zero pressure and maximum stress (its “nodal point”). It is at the nodal point where there is virtually no cavitation implosion and at the compression point where conditions are optimal for cavitation. If, for instance, a wavelength at 40 kHz in wine is ⅝″ there will be no cavitations at intervals of 5/16″. To overcome this problem and achieve equal dispersion throughout the liquid, a preferred embodiment of the present invention applies ultrasonic radiation at more than one frequency. Application of more than one frequency provides points of low pressure sufficient to generate cavitation throughout the fluid. That is to say, when subjecting wine to more than one frequency, one sound wave provides energy and force for cavitation where another sound wave does not.

FIG. 4 depicts one embodiment in which ultrasonic radiation is applied at both its resonant frequency and its sub harmonic frequency. In this example, in the case of a transducer having a resonant frequency of 40 kHz, a second frequency is generated at its sub harmonic frequency of 80 kHz. As another example, the method and system may be applied at a resonant frequency of 60 kHz, within the preferred range for resonant frequency, and its sub harmonic of 120 kHz. Still another example delivers ultrasonic radiation at 30 kHz and its sub harmonic frequency of 60 kHz. Where a resonant frequency and its sub harmonic are used, the nodal points of one wave are located at the points of maximum pressure for the other wave. In any case, use of multiple frequencies provides energy sufficient to cause cavitation throughout the wine rather than at locals within the liquid corresponding to optimal areas for cavitation generated by a single wave frequency.

Multiple frequencies may be applied to wine in any number of ways. For example, it is possible to alternate between frequencies such that only one frequency, or group of frequencies, is applied at any one time. An alternative method is to apply frequencies of ultrasonic radiation in a sweeping pattern shifting from one frequency, or group of frequencies, to another frequency, or group of frequencies, throughout a range of frequencies. Yet another possible method is to apply frequencies simultaneously. In yet another method, any of these methods may be combined. For example, in one embodiment the frequency applied sweeps 3 kHz both sides of the resonant frequency and its sub harmonic as well as alternating at fractional second intervals between the resonant and sub harmonic frequencies. This achieves even distribution of energy and the breakdown of molecular characteristics to achieve the smallest molecular component uniformly throughout the solution. Further, this reduces the time of exposure needed for the desired molecular changes to occur and, therefore, reduces the cost of the process.

In any of the methods for application of multiple frequencies the locals within the wine unaffected by one frequency are subjected to ultrasonic radiation sufficient to cause cavitation at another frequency. The result is a significant decrease in time needed to generate molecular changes in the wine components. In one experiment, for example, it was found that 5 gallons of wine subjected to cavitation levels at 14 different frequencies that sweep up to 3 kHz either side of 40 kHz and its sub harmonic of 80 kHz for a period of 15 minutes achieved the equivalent aging of 1 to 2 years. In other words, sweeping delivery of ultrasonic radiation at 37 kHz, 38 kHz, 39 kHz, 40 kHz, 41 kHz, 42 kHz, 43 kHz, 77 kHz, 78 kHz, 79 kHz, 80 kHz, 81 kHz, 82 kHz, and 83 kHz produced a wine ready to drink immediately upon bottling. In fact, with most wines it has been found that the duration of exposure for production of a desirable product ranges between 15 and 30 minutes. Exposure times between wines may differ, but the end result is extremely expedient production of a desirable product.

By subjecting wine to two or more frequencies, all above the threshold of cavitation, we alternately create different size cavitation bubbles at different locations throughout the liquid. The length of the sound wave largely determines where maximum energy release occurs (i.e., where implosion will take place). By operating at two or more frequencies we can achieve a more complete blend or agglomeration of the wine components which is important to the wine taste and bouquet. Generation of a resonant frequency and its sub harmonic frequency delivers energy throughout the liquid for causing cavitation. Similar results may be obtained using a resonant frequency and frequencies similar to the corresponding sub harmonic frequency. The temperature and pressure supplied by the ultrasonic radiation are both immediately and effectively dispersed independent of the temperature of the system, thereby achieving molecular changes without causing a detrimental effect. The time of exposure may vary slightly with the type of wine being processed due to the type and amounts of additives added in the normal course of wine making. The optimal frequencies to be applied and availability of entrained gas bubbles will also affect the duration of the process. However, due to the use of multiple frequencies to permeate the wine with locations for cavitation, the time and energy required to induce molecular changes in the wine components is greatly decreased.

There is a practical limit to the use of ultrasonic radiation due to the amount of power needed to create cavitations. The higher the frequency, the larger the release in energy on implosion, but at a cost of increased energy for creating cavitation. Moreover, energy depletes the further from the source device one gets. Thus use of higher frequencies requires even greater power to reach the threshold of cavitation throughout a large vessel. In a large containment vessel, it is possible to provide ultrasonic radiation sufficient to cause cavitation in close proximity to the ultrasonic delivery device used while in more distant areas of the vessel having insufficient energy to cause cavitation and the resultant molecular changes in the wine. Further, cavitation will also attenuate the sound waves themselves, thus limiting the effective distance of transmission. Entrained dissolved gases within the liquid essentially have the same acoustic impedance as the liquid. Once the cavitation gas bubble is formed its acoustic impedance changes forming a barrier to sound transmission. Still further, the shape of the bubble also tends to scatter and divert the sound wave. Finally, energy is also dissipated through the implosion of the gas bubbles.

The present invention overcomes these limitations by optimizing the energy applied in every part of the holding vessel containing wine ingredients. Application of ultrasonic radiation sufficient to produce cavitation throughout the vessel physically changes the composition of the entire solution. General application of ultrasonic radiation, on the other hand, only changes the composition at specific locals within the solution dependant on the wavelength of the ultrasonic radiation applied as well as the extent to which the radiation is capable of delivering sufficient energy for cavitation at points distant from the radiation source.

It is important that ultrasonic radiation be used in the proper stage of wine production. Since ultrasonic radiation applied above certain power levels is known to destroy some bacteria and disrupt cellular structure, it should not be used during primary fermentation. It is important to allow the yeast to do its job unhindered. After the wine has reached a satisfactory level of fermentation, ultrasonic radiation sufficient to cause cavitation may be applied without fear of killing the yeast.

In most wine processes, certain wine additives are added to inhibit growth of extraneous bacteria and to avoid what is termed “after fermentation”. It is important to achieve complete dispersion of those ingredients and to make them a homogenous part of the total agglomerated liquid. This adds to wine enhancement and preservation. Moreover, one is less likely to experience adverse effects from additives such as sodium bisulfate when it is more thoroughly dispersed throughout the wine. Ultrasonic radiation above and below the level of cavitation may be used to mix the ingredients due to the subsequent currents generated within the liquid. Further, ultrasonic radiation below the threshold of cavitation could be used as a vibrator to create new barriers for the yeast to attack. It would be necessary to conduct this action before the ultrasonic radiation at or above the levels of cavitation is applied as this could damage and kill the yeast necessary to complete fermentation. The costs of using ultrasonic radiation in this fashion would have to be measured against the benefits gained to see if they are justified for a particular application.

The beneficial effects gained through the present invention cannot be achieved through normal static or conventional aging processes simply because the conditions created in this ultrasonic process simply do not exist and cannot be duplicated by other means. In a normal aging process, many interactions take place, but it is the completeness of the blending of the components that determines bouquet, flavor, etc. Over time, and after blending has reached its peak, the components tend to separate and the wine starts to deteriorate. This invention changes the molecular structure, combining various components, and reducing their size by supplying high frequencies at levels sufficient to produce an intense field of cavitation. Therefore, this invention provides a better means of creating a quality wine product and prolonging wine life.

While the preferred embodiment has been shown and described, it will be understood that there is no intent to limit the invention by such disclosure, but rather, is intended to cover all modifications and alternate constructions falling within the spirit and scope of the invention. 

1. A method for altering the interaction of wine ingredients to obtain changes in wine, said method comprising: applying ultrasonic radiation to a solution containing wine ingredients at a frequency causing cavitation; optimizing the application of ultrasonic radiation to cause cavitation throughout the solution; and continuing the application of the ultrasonic radiation for a duration sufficient for the cavitation to produce a consumable wine product; wherein the frequency at which the ultrasonic radiation is applied is two or more frequencies and the two or more frequencies are applied in a sweeping manner.
 2. The method of claim 1, wherein the application of ultrasonic radiation is optimized to produce small cavitation bubbles throughout the solution in quantities capable of altering the molecular bonding between ingredients to produce new molecules.
 3. The method of claim 1, wherein the frequency is optimized by responding to readings from a pickup device measuring ultrasonic energy away from the source of the ultrasonic radiation.
 4. (canceled)
 5. The method of claim 1, wherein the two or more frequencies include a resonant frequency and a sub harmonic frequency of the resonant frequency.
 6. (canceled)
 7. (canceled)
 8. The method of claim 1, wherein the ultrasonic radiation is applied by at least one transducer.
 9. The method of claim 1, wherein the ultrasonic radiation is applied in a resonant frequency range of approximately 40 kHz and approximately 80 kHz.
 10. A method for altering the interaction of wine ingredients to obtain changes in wine, said method comprising: applying ultrasonic radiation to a solution containing wine ingredients, the ultrasonic radiation being applied at two or more frequencies causing cavitation throughout the solution and the two or more frequencies are applied in a sweeping manner; and continuing the application of the ultrasonic radiation for a duration sufficient to produce a consumable wine product.
 11. The method of claim 10, wherein the two or more frequencies include a resonant frequency and a sub harmonic frequency of the resonant frequency.
 12. (canceled)
 13. (canceled)
 14. The method of claim 10, wherein the ultrasonic radiation is applied by at least one transducer.
 15. The method of claim 10, wherein the ultrasonic radiation is applied in a resonant frequency range of approximately 40 kHz and approximately 80 kHz. 16-28. (canceled) 